Description
Delicious turkey meatballs served with a maple mustard sauce, perfect for a gluten-free meal.
Ingredients
Scale
- 1½ pounds (680 g) ground turkey, preferably lean but with some fat for moisture
- 1 large egg, lightly beaten, room temperature
- ½ onion, finely chopped
- ¼ cup (25 g) almond flour
- 4 cloves garlic, minced
- 1½ teaspoons fresh rosemary, finely chopped
- 1½ teaspoons fresh thyme, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup (240 ml) chicken broth
- ¼ cup (60 ml) Dijon mustard
- ¼ cup (60 ml) maple syrup
- 2 tablespoons mayonnaise
- Extra fresh rosemary and thyme for garnish
Instructions
- Step 1: In a large mixing bowl, combine ground turkey, beaten egg, almond flour, finely chopped onion, minced garlic, rosemary, thyme, kosher salt, and black pepper. Mix gently by hand until fully incorporated. The mixture should feel moist but hold together well for shaping.
- Step 2: Using about 1½ tablespoons (approximately 22 ml) of the mixture per meatball, form uniform balls by rolling with your hands. Keeping meatballs the same size ensures even cooking and consistent texture. If mixture feels too wet, refrigerate for 15 minutes to firm up.
- Step 3: Heat 2 tablespoons of olive oil in a medium pan over medium-high heat. Add half the meatballs, spacing them about 1 inch (2.5 cm) apart to avoid overcrowding. Cook for 5-8 minutes, turning occasionally, until all sides are browned golden and meatballs have a crisp exterior. Remove cooked meatballs to a plate. Repeat the process with the remaining 1 tablespoon olive oil and meatballs.
- Step 4: Deglaze the same pan by pouring in chicken broth, scraping up browned bits from the bottom. Add Dijon mustard, maple syrup, and mayonnaise. Whisk continuously until the sauce is creamy and thick enough to coat the back of a spoon. If sauce is too thick, gradually add chicken broth one tablespoon at a time while whisking.
- Step 5: Return all browned meatballs to the pan with the sauce. Stir gently to coat them evenly. Warm the meatballs through over medium heat, watching carefully to prevent drying out, about 2-3 minutes.
- Step 6: Sprinkle extra fresh rosemary and thyme over the meatballs. Serve immediately.
Notes
- Room Temperature: Place meatballs in an airtight container. Consume within 2 days for freshness and safety.
- Refrigerator: Store in an airtight container for up to 5 days. Reheat thoroughly before serving.
- Freezing: Wrap individual meatballs in plastic wrap, place in freezer bag, freeze up to 3 months. Thaw overnight in refrigerator before reheating.
- Avoid toughness by mixing turkey ingredients gently by hand rather than with an electric mixer.
- If meatballs tend to fall apart during cooking, increase almond flour to ⅓ cup (about 30 g) to improve binding.
- Avoid overcrowding pan during searing; cook in two batches to ensure even browning and proper heat distribution.
- Taste raw mixture and adjust salt or pepper before shaping to ensure balanced seasoning.
- Use fresh herbs and garlic to maximize flavor impact, as dried herbs and pre-minced garlic lose potency.
- Reheat meatballs gently in a skillet over medium-low heat with a splash of chicken broth or sauce to maintain moisture for 3-5 minutes until heated through. Alternatively, microwave covered for 1-2 minutes, stirring halfway.
Nutrition
- Serving Size: 1 meatball
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg